Material A
4 egg yolks, 60g of milk, 60g of salad oil, 60g of granulated sugar, 1g of salt.
Ingredients B
120g of low gluten flour, 3g of baking powder, 0.5g of vanilla powder.
Ingredients C
4 egg whites, 2g cream of tartar, 70g granulated sugar.
Steps (all according to the book):
1 Mix ingredient B and sieve it.
2 Prepare two large bowls and wipe them with a paper towel until the bowls are water and oil free.
3 Open the eggs and place the whites and yolks in two separate large bowls.
4 Beat the yolks with a whisk.
5 Continue to add the other ingredients from Ingredient A to the yolks and mix together until no particles are present.
6 At this point, use a spatula to test the ingredients in the previous step for any unbroken sugar and salt particles.
7 Add the sifted ingredient B to the ingredients from the previous step and mix together well.
8 Pick up the whisk to test, if the batter is smooth and delicate and fluid is successful.
9 In the large bowl with the egg whites, add the cream of tartar.
10 Using an electric mixer, beat the egg whites until large bubbles form.
11 Divide the granulated sugar from Ingredient C into 3 equal parts and add one-third of the amount to the egg whites.
12Continue mixing until fine bubbles form.
13Add one-third of the granulated sugar to the egg whites and continue mixing until bubbles form.
14Add the remaining one-third and continue mixing until dry peaks form, i.e., the meringue.
15Remove one-third of the glycoprotein and add it to the batter from step 8 and mix well.
16Pour the batter into the remaining glycoprotein and mix together to blend well.
This makes the batter for the vanilla chiffon cake. If you don't know what the baking temperature is, you should check it from time to time. 35 minutes into the baking time, if it looks undercooked in the middle, then bake it for another 10 minutes, and when the surface is browned all over, press "stop", unplug it, take out the bucket, and turn it upside down to take out the cake.
PS: Bread machine baked cake and bread like the bottom and around a layer of crust, but the crust of the cake than the bread to be loose and softer to eat acceptable, time is not certain, you can look at the color of the cake
.